First time trying Sancocho — completely converted

I had never tried Sancocho before this visit and I wasn't sure what to expect. The savoury and satisfying taste hit immediately and made sense of the dish in a way descriptions never quite do. chicharrón pork rinds is an ingredient I'd not encountered used quite like this before.

The a family Sunday sancocho setting added something to the experience — this kind of food makes sense in that environment. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. My server recommended agua panela sugarcane drink alongside and it was exactly right. I've been telling everyone to try Sancocho. Outstanding first encounter.